Puree everything in a blender or food processor for 30-45 seconds. Strain the puree through a fine mesh sieve. Discard sieve contents. Serve cold. Keeps for one week in refrigerator.
Combine milk and flour in saucepan, stir until blended. Cook over low heat until thick. Let cool.
Beat the sugar and shortening until fluffy. Add the vanilla and cooled milk mixture. Beat until fluffy.
Makes 4 cups, or enough to fill 54 monster lady locks. (This recipe was doubled after coming up half short in January 2019.)
Place roasting pan on range over medium heat, using two burners if necessary. Once hot, deglaze the bottom with chicken stock. As the liquid boils and reduces, scrape the bottom with a wire whisk to loosen and dissolve any flavorful bits that may be stuck there.
Pour the liquid into a fat separator; pour the non-fatty liquid into another container. Pour the fat back into the roasting pan, stir in flour. Whisk quickly to coat the flour granules with fat, which will keep the gravy from lumping. The heat will cook out the raw cereal flavor. Keep mixing until the mixture starts to smooth out and thicken just a little bit.
Pour the reserved liquid back into the pan and continue whisking. As it comes to a boil, the flour granules will gelatinize, thus thickening the liquid.
Whisk in the herbs.
Remove from heat while gravy is still a little too runny, because it will thicken more as it cools.
In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Microwave on high for 2.5 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk.
Serve warm over ice cream. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 seconds or until heated through.
Yield: 2-3/4 cups.
Heat the butter in a medium saucepan over medium heat.
Sauté the onion for a few minutes, then add the flour and garlic salt and sauté for another 8 to 9 minutes.
Dissolve the cornstarch in the water or broth. Gradually add the cornstarch mixture to the onion mixture, bring to a boil, then simmer for 10 minutes.
Strain the gravy into a separate saucepan and add the yeast extract, soy sauce or tamari, and pepper.
Simmer for another minute or two, stirring constantly. Keep warm.
Makes 6 servings
Beat cream cheese and butter until smooth, about one minute.
Add salt and vanilla, mix well.
Gradually stir in powdered sugar, beat well.
Chill in refrigerator 30 min. If chilled longer, beat again to return to spreading consistency.
Melt chocolate and cool ten minutes. In small bowl, beat butter and mayo on high 3-4 min. Add chocolate, combine. Gradually mix in powdered sugar and salt, then beat on high 2-3 min.